Saturday, February 23, 2013

Italian & French Butter Cream Or Swiss Meringue Cream

During the Chinese New Year, I've taken 2 weeks time off work and have started my own little project since after the Chinese New Year trip. I'm glad I've finally made it. On this little project, I've learned the differences between the Italian cream, French cream and Swiss meringue cream. I am actually having some problem dueling with the store bought whipping cream, non-dairy or dairy especially for long distance delivery. It can't stand for long unless you've a good storage box for it. And here comes the perfect cream to solve the problem.

The mixture will look something like this at the beginning. Don't worried ! Just continue beating the mixture for another couple of minutes and it will set & turn to smooth & creamy butter cream. You may reduce the butter for lighter cream. But the cream stands better and longer by using more butter.

*Tips : if the mixture is still too runny, whisk in an extra 40-50gm of butter. The quantity of syrup may reduce rapidly if you're using a common steel pot for cooking. Of coz, there will be a deference when you're using a non-stick pot. Try to cook an extra few minutes to get thicker syrup when you're a non-stick pot.

SWISS MERINGUE BUTTER CREAM
Swiss meringue butter cream is prepared by cooking egg white & sugar in a bowl over a pot of boiling water without touching the water. Stir egg white gradually while heating, till it begins bubbling and turned foamy. Then quickly remove from heat and transfer the mixture to another bowl, continue beating till the egg white became peak foam. Add in butter little by little till everything completed and continue beating till the mixture became smooth & creamy. It looks almost the same as the Italian butter cream but softer due to less butter is used.

FRENCH BUTTER CREAM
French butter cream is also prepared the same way as the Italian butter cream by adding hot syrup to beaten eggs, except that French cream uses egg yolk instead of egg white. And it looks more to custard like cream compare to meringue butter cream.

Firstly, beat egg yolk till pale & light then set aside. Next, heat sugar and water till dissolved then slowly stir hot syrup into beaten egg yolk bit by bit. Continue beating the egg white till everything completed. The mixture will became lukewarm. The hot syrup will helps to cook the egg yolk which is good.

Well, did you notice the differences between the two cream? The French butter cream looks yellowish and very much similar to Bavarian cream but Bavarian cream uses more egg yolk & gelatine. So finally, another mission accomplished ! Clap..clap...clap.... :o)

10 comments:

Thank you for superb ingredient. Freezing lasted therefore attained fabulous: -)Excellent blog page utilizing treat excellent recipes ourselves if you're involved. I have a blog with cake recipes myself if you are interested. You can find it at http://recipes-for-food.com/

Sonia, I love them all. Compare to the cake shop butter cream. It smells and tastes better. What I like about them is the texture, creamy smooth & lasting. Hmm... I studied quite a number of recipes from so many blogsite regarding these cream a while ago. And finally, brave enough to post it up. :o)Kristy

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